Recipe: Vanilla cupcakes

Dayna Ung, Staff Reporter

Vanilla cupcakes are the most basic of the baked goods. But sometimes, when life throws all sorts of curveballs at you, basic is the best. However, this recipe is as far from boring, with an extremely moist texture and the perfect balance between fluffy and dense. With this recipe, you can alter the flavor to almost anything your heart desires: strawberry, matcha, mango, cherry, carrot, and more. I would highly recommend trying out this recipe, and once you do, there’s no going back.


Yield: 24 cupcakes

  • 2 ½ cups white sugar
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups milk
  • ½ cup canola oil
  • 1 ½ teaspoons vanilla extract


  1. Mix together the sugar, flour, baking powder, baking soda, and salt in a bowl. Make sure to mix well.
  2. Whisk together the eggs, milk, canola oil, and vanilla extract in a separate bowl. Make sure to mix well.
  3. Slowly pour the wet egg/milk/oil mixture into the dry mixture. Beat the ingredients together on medium to high speed until just combined.
  4. Pour batter into cupcake liners and bake at 350 degrees for around 29 minutes or until golden brown.

Extra Tips:

  • Mix the dry ingredients very thoroughly.
  • Mix the completely combined batter for 40 seconds just so there aren’t any lumps. If you overmix the batter, the cupcakes won’t dome properly.
  • To convert this into a chocolate cake recipe, put in 1 ¾ cup of all-purpose flour, 2 cups of sugar, and ¾ cup cocoa powder. Add in chocolate chips for extra goodness.